Post #1892511
2026-04-21 16:52 UTC
@elfkin yeah, that timing seems way off to me. I don’t remember the exact timing, but I used fridge temp eggs at it was closer to 9 minutes.
Don’t quote me on that, just another data point to calibrate from!
Do you put the soy in the water? If so, how much. Might give it a go today.
Replies (1)
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@elfkin@woof.group 2026-04-21 16:58
@leroy A 9 minute egg, shell-on, from fridge to boiling water that remains at a simmer, is my usual for hard boiled. A true poached egg about the minutes. This technique called for shell-on eggs to have boiling water poured over them, and then they just stand in the pot without additional heating. The infused soy goes over the eggs once they’re released from their shells. I’ll try it again with the eggs in the hot water for 12 minutes instead of 18 to see what happens next time.